Gueridon service is a style of food presentation and tableside cooking that originated in France. In this service, dishes are partially or completely prepared in front of the guests by a skilled server or chef at a mobile cooking station known as a gueridon.
Common dishes prepared and served under gueridon service include:
Steak Diane: A classic dish featuring a pan-seared steak served with a sauce made from mushrooms, shallots, mustard, Worcestershire sauce, and brandy. The sauce is typically prepared and flambéed tableside.
Crepes Suzette: Thin pancakes served with a sauce made from butter, sugar, orange juice, and orange liqueur (such as Grand Marnier or Cointreau). The sauce is flambéed and served with the crepes.
Caesar Salad: A salad made with romaine lettuce, croutons, Parmesan cheese, lemon juice, olive oil, egg, Worcestershire sauce, garlic, and black pepper. The dressing is often prepared and tossed with the salad ingredients tableside.
Cherries Jubilee: A dessert made with cherries cooked in a syrup with sugar and cherry liqueur, then flambéed and served over vanilla ice cream.
Bananas Foster: Sliced bananas cooked in a caramel sauce made from brown sugar, butter, banana liqueur, and rum. The dish is typically flambéed and served over vanilla ice cream.
These are just a few examples, and the specific dishes prepared via gueridon service can vary depending on the restaurant's menu and the chef's preferences. The key characteristic is the interactive and theatrical element of preparing and serving the food tableside.
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